The characteristics of Coffee washing treatment

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Generally speaking, what we call washing method refers to full washing method

First remove the exocarp and pulp, leaving a pectin layer, then put the coffee beans into a fermentation tank, so that the pectin layer disappears, then dry, finally remove the exocarp, the advantage is that the yield of raw beans is higher, the disadvantage is that washed beans are sour, and the aroma is not as good as that of the sun method, and the sweetness is not as high as that of the sun method.

Use washing and fermentation methods to remove the peel pulp and mucous membrane, using washing method farms must build washing tanks, and can introduce a continuous flow of fresh water. When processing, the fermented beans are put into the pool and moved back and forth, using the friction of the beans and the power of the running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are also wrapped in the endocarp, the moisture content of 50%, must be dried, so that the moisture content reduced to 12%, otherwise it will continue to ferment, mildew corruption. The better treatment is to use sunlight drying, although the process is complicated and takes one to three weeks, but the flavor is very good and very popular.

The method comprises the following steps of: screening floating beans, removing peel and pulp (keeping pectin sticky layer), fermenting, washing, drying, shelling, grading and screening.

The water content of raw beans by washing method is about 12%.

The washing method is expensive, and to obtain 200 grams of green beans using the washing method requires washing 1 kg of coffee fruit and consumes 10 liters of water, so the treatment cost is expensive.

For example, K72's delicate washing gives this bean a bright acidity and some intense berry aromas.

Front Street suggested brewing parameters:

V60/90℃/1:15/Time 2 10"

Flavor: intense cherry flavor, brown sugar, sugar sweet